This course is an introduction to the chemistry of foods, more specifically about the chemistry of groups of compounds present in food: carbohydrates, lipids, proteins, phenolic compounds and enzymes. You will learn about the chemical changes that take place during storage and processing of agricultural crops and food. In addition, during the laboratory classes, you will learn about the design of experiments and the analysis of the composition of food products. Also, every student will write her/his own (scientific) lab report. Food technologists should be able to estimate the relevance of various chemical and enzymatic processes by making calculations. To practice this part of food chemistry, the quantification of specific reactions will be practiced in calculation cases.
| Academic Units | 5 |
| Exam Schedule | Not Applicable |
| Grade Type | Letter Graded |
| Department Maintaining | CBE |
| Not Available to Programme | ACBS, ACC, ADM, AERO, AISC, ARED, ASEC, BACF, BASA, BCE, BCG, BEEC, BIE, BMS, BS, BSB, BSPY, BUS, CBE, CE, CEE, CEE 1, CEEC, CHEM, CHIN, CMED, CNEL, CNLM, COMP, CS, CSC, CSEC, CVEC, DSAI, ECMA, ECON, ECPP, ECPS, EEE, EEE 1, EEEC, EESS, ELAH, ELH, ELHS, ELPL, ENE, ENE 1, ENEC, ENG, ESPP, HIST, HSCN, HSLM, IEEC, IEM, LMEL, LMPL, LMS, MACS, MAEC, MAEO, MAT, MATH, ME 1, ME(DES), ME(IMS), ME(NULL), ME(RMS), MEEC(DES), MEEC(NULL), MEEC(RMS), MS, MS(ITG), MS-2ndMaj/Spec(MSB), MTEC, PHIL, PHY, PLCN, PLHS, PPGA, PSLM, PSMA, PSY, REP(ASEN), REP(BIE), REP(CE), REP(CSC), REP(CVEN), REP(EEE), REP(ENE), REP(MAT), REP(ME), SCED, SOC, SPPE, SSM |
| Not Available to All Programme | Yr1, Yr2, Yr3, Yr4 |
| Not Available as BDE/UE to Programme | REP(CBE) |
| Index | Type | Group | Day | Time | Venue | Remark |
|---|
0930
1030
1130
1230
1330
1430
1530
1630
1730
We would encourage you to review with the following template.
AY Taken: ...
Assessment (Optional): ...
Topics (Optional): ...
Lecturer (Optional): ...
TA (Optional): ...
Review: ...
Final Grade (Optional): ...